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Pickled mackerel

Posted by Admin on Сентябрь 1st, 2017

Pickled mackerel

You can, of course, buy a ready-made pickled mackerel in the supermarket. But cooked at home is a delight! Deliciously unrealistic, and when cooking difficulties no: 20 minutes — and a snack on the table.

Step 1.
The simplest recipe will describe quickly and simply. The last time I cooked 2 mackerels, however, they were both large, but all the other ingredients of the dish I proportionally reduced in quantity.

With pepper, I think, every mistress will be determined to your taste. I stopped at exactly this ratio: I put sweet-scented peppers (not black, but fragrant!), And ground mixture of peppers. About vinegar. I rarely say this, but for this recipe I would use ordinary table vinegar. Or apple. In my opinion, wine, balsamic and other noble vinegars really change the taste. And the taste, as you know, is better to change, when we already know the classic variant of cooking. And just a few words about oil. In the list of ingredients, I wrote laconically — «vegetable oil,» because you can use whatever you like. I prefer olive — viscous, bright yellow, with a characteristic taste and aroma. If desired, a little lemon juice can be added to the olive oil.

Step 2.
Record the time)

Let’s start with the fish. Attention — we carry out all manipulations with frozen fish! You can defrost a little at room temperature, only to the point that the fish can be cut. With the defrozen fish will be a standard case — the pieces fall apart, get shaggy, uneven.

I cut the onions with rings, and the garlic with the plates.

Step 3.
Now all the sliced ​​mackerel, onions, garlic and all seasonings-spices are put in a large bowl and mix very gently. Done!
It remains only to expand into banks. I got 1 jar, which is in the photo, and 1 more — a little more volume. We put these very jars in the refrigerator for 1 day. I shook the jars a couple of times during the time that they were standing in the fridge.

Step 4.
And when in a day you get a piece of marinated mackerel and taste it, then you just can not stop — it’s deliciously inexpressible! The taste is gentle, without pronounced accents (these are the most accents can be arranged based on their preferences: a little more pepper, special spices, herbs, etc.)

Such mackerel is an excellent traditional snack. And it’s good for potatoes, and for sandwiches. We rarely get to the glamorous filing — usually marinated mackerel leaves just like that: with lavash, onions and oil.

Oh, yes, I forgot to clarify: homemade pickled mackerel is much cheaper than a shopping mackerel. I’m not saying that you will be sure in the process of cooking fish.